I'm not sure if it's the pictures or some of you are hungry when reading my blog, but I have been flattered by the many requests of recipes for the different foods we cook and/or bake. I'm not a big secret keeper of recipes because I know how much joy I get out of eating something so delicious! But, if any of you are like me, I get MORE joy out of cooking something for someone else and seeing their face light up! I love reading recipes! I can literally read them and just taste the flavors OR I can also read them and KNOW I am NOT going to like that one! I love food and love flavors! Every recipe I list has been tried and if needed, fixed. These recipes have come from family, cookbooks, Pinterest, and friends. In no way, shape or form have I conjured them up on my own-I'm not that talented! I always make a point to give credit where credit is due. On the rare occasion, the credit might be mine😂 I'm also all about super easy! I hope you find something here that might tickle your fancy and make you want to try it. Happy Eating and Sharing!
1 Cup Sugar
1 Stick of Butter softened
1 1/2 Cup flour
2 fresh eggs
1/4 tsp salt
1 tsp Baking Soda
3-4 ripe bananas
walnuts or pecans (Optional and your choice)
Preheat oven to 350
In mixing bowl, cream together sugar and softened butter. Add eggs and vanilla and combine well. In a larger separate mixing bowl combine flour, soda, and salt. Pour egg mixture and mix together. I use my hand mixer. Cut bananas into the mixture and blend with mixer again. It may be a little lumpy by that's okay. If you choose to add nuts, fold them in at this time. In a well greased loaf pan (I like my stone loaf pan) pour batter and shake a little to even it out. Bake for 50-60 minutes.
Bill's Garden Pickles
6 Cups of sliced (I love using my fancy cutter!) cucumbers
2 TBSP salt
1/4 Cup brown sugar
1 Cup Sugar
1/2 tsp. celery seed
5 1/2 tsp. mustard seed
1/4-1/2 red pepper flakes (to your liking)
1/8 tsp tumeric
1/2 Cup Apple Cider Vinegar
1 Cup White Vinegar
1 nice size sweet onion sliced thinly
In a large bowl sprinkle salt to sliced cucumbers and mix well with hands to coat the cucumbers best you can. Refrigerate the cucumbers for one hour.
Rinse cucumbers well in a colander with water. Place in large bowl and set aside. In another bowl combine all the other ingredients except the onion. Put sliced onions in bowl with cucumbers and mix. Add vinegar mixture to cucumber/onions and let sit at room temperature for one hour. In clean jars/containers, divide the cucumbers/onions evenly. Pour remaining vinegar mixture into containers to top them off. Refrigerate at least 24 hours before serving.
Before refrigerating, if you have a canning process you like to use, feel free to do that here then refrigerate before serving.
Blackberry or Blueberry Hand Pies
2 Cups of Blueberries or Blackberries
2 boxes of refrigerated pie crusts (2 rolls in each box) brought to room temp.
1/4 Cup Sugar
3 TBSP flour
squeeze of 1/2 lemon
1/2 tsp cinnamon (for both pies)
1/4 tsp nutmeg (for blueberry pies)
1 TBSP water (for blueberry pies)
1 egg (for egg wash)
Preheat over to 375
Rinse fruit well before proceeding. If making blackberry pies, cut berries in 1/2 first. In the bowl of fruit add flour, sugar, lemon, and spice(s). If making blueberry pie, add the water as well. Mix well. Roll out the pie crust. I like to use a bowl I have to make my circles. It is about 4.5 inches across so I turn it upside down and press out circles. You can use any size you like, but I wouldn't recommend anything larger than 5 inches (they tend to weigh a little heavy and want break in half after baked) and I probably wouldn't go smaller than 4 inches. I like to use the crust scraps and mix them together and roll it out to get more circles. My bowls gives me about 12 circles to one box of crust (2 rolls). Using a regular spoon (to stir coffee) apply berry mixture into the center of each circle. Careful not to put to much as it will squirt out when you try to seal. Take and fold circle in 1/2 and press edges together firmly. Use a regular fork and create edges by pressing along seal line. Place on parchment paper lined cookie sheet. In small bowl, whisk egg. With pastry brush, brush pies all over sides and top. Using your fork make little vent holes (just one stab) on each pie. Bake for 20 minutes
I like to drizzle my homemade icing on them after they've cooled just a bit. For icing I use 1 cup powdered sugar, tsp vanilla, and 2 TBSP milk.
Grandmama's Corn Pudding
Recipe from Pinterest
2 (14.75 oz) cans cream style corn *
4 Tbsp. butter
4 Tbsp flour
6 Tbsp sugar
2 eggs, beaten
1 cup milk (whole, 2%, skim, soy..they all work)
Preheat oven to 350
-you can also use 1 can drained whole kernel corn in place of 1 can cream style corn for a thicker consistency. Melt butter and allow to cool slightly. In an 8x8 baking dish (not a bowl of any kind), mix butter with sugar and flour. Add beaten egg and mix. Add corn and milk. Mix all. Bake for 1 hour.
Best Ever Meatloaf
Adapted FromTaste of Home Magazine
1 pound each ground chuck and ground pork (not ground sausage)
3 slices of bread tore in very small/crumbly pieces (dried stale bread is best)
2 large eggs
2/3 cup milk
1 cup shredded cheese
1 small onion diced
2 tbsp dried parsley
1 tbsp ground sage
1 tbsp dried basil
1 tsp salt
1 tsp pepper
Preheat oven to 350
Put all ingredients in large mixing bowl. With clean hands mix and smash everything together. Stuff and pat into a large loaf pan. Bake for 45 minutes. Remove from oven and drain grease with a baster by suctioning the 4 corners where the meat has pulled away from the pan. Spread the sauce all over, allowing it to drip down the sides of meat a little if possible. Bake another 30 minutes.
To make sauce: (I always double this to have a little extra when serving)
1/2 cup (1/2 an 8oz can) of tomato sauce
1/2 cup dark brown sugar
1 tsp prepared mustard
MY Zucchini Bread (Yes, MINE!😂)Recipe
1 1/2 tsp of baking soda
1 cup sugar
1 cup brown sugar
2 tsp vanilla extract
1/2 cup vegetable oil
3 cups flour
2 cups diced zucchini or 1-1 1/2 cups shredded
Preheat oven to 350
Mix the first 6 ingredients in a bowl. Incorporate 1 cup of flour at a time mixing well between cups. Add zucchini and mix well. Sprinkle a little cinnamon and sugar on the bottom of two well greased loaf pans. Divide bread batter equally into loaf pans and sprinkle tops with a little cinnamon and sugar again. This gives a sweet crunchy top!
Bake for 30-35 minutes
Let cool and slice, serve on pretty platter.
Lavender Linen Spray
3 cup distilled water Coffee filter
1-2 tbsp vodka Large mason jar
15 drops lavender essential oil Spray bottle
4 tbsp lavender buds
Bring water to a simmer and add lavender buds. Remove from heat and let steep for 5 minutes. Place coffee filter over jar and pour lavender mixture into jar. Throw away coffee filter with buds. Add vodka and essential oil to mixture, Put lid on and shake well. When mixture is cool, pour into a spray bottle. Decorate bottle to your liking if using for a gift.
Hot Butter Rum Batter
(Adapted from several versions on Pinterest)
2 cups light brown sugar
2 sticks salted butter softened
1/4 tsp clove
1/4 tsp nutmeg
1 tsp cinnamon
2 tsp rum extract
In a large bowl, using a hand mixer, combine all ingredients EXCEPT THE RUM EXTRACT. The batter will be a bit smooth yet still have lumps-some big. That's okay. Mix on medium speed for 3 minutes.
Add the extract and mix for another 2 minutes.
I like to use mason jars to store my batter, making it easy to decorate and give as a gift if desired. Spoon in batter and pack down as you go. I actually store our jar on the counter mainly because we go through it so fast, but you can also store it in the refrigerator.
To serve: Add 2 large heaping tablespoons of batter to your average size coffee cup and pour hot water over. Take a sip and see if you need to add more batter. Feel free to add a bit of rum if you're feeling it! Enjoy!